Befanini – Italian Sugar Cookies
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By
Paula Jones
Updated Apr 22, 2021
Befanini is known as Italian sugar cookies. Just a few simple steps is all it takes to make these zesty-sweet confections!
Befanini – Italian Sugar Cookies
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- Prep Time 10 min
- Total 1 hr 25 min
- Ingredients 6
- Servings 16
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 2 teaspoons anise seed
- 1 teaspoon orange peel
- 1 egg yolk, beaten
- 2 teaspoons heavy whipping cream
- Assorted decorating decors sprinkles
Instructions
-
Step1Heat oven to 350°F. Line cookie sheets with cooking parchment paper or spray with cooking spray. In large bowl, break up dough; stir in anise seed and orange peel until well mixed. Reshape into log; refrigerate 1 hour or until firm.
-
Step2Cut cookie dough into 16 (1/2-inch) slices. Place slices 2 inches apart on cookie sheets, reshaping dough as necessary. In small bowl, stir egg yolk and whipping cream until blended; brush egg yolk mixture on dough. (DO NOT EAT RAW COOKIE DOUGH AFTER BRUSHING WITH EGG YOLK MIXTURE.)
-
Step3Bake about 12 minutes or until edges are light golden brown. Immediately sprinkle tops of cookies with sprinkles. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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